Subj : NYT Most Requested - 33
To   : All
From : Dave Drum
Date : Sat Oct 12 2024 05:03 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai-Inspired Chicken Meatball Soup
 Categories: Poultry, Chilies, Herbs, Citrus, Rice
      Yield: 5 Servings
 
      1    (4") piece fresh ginger;
           Peeled
      6 cl Garlic; peeled
      1    Jalapeño
      2 lb Ground chicken
      1 lg Bunch cilantro; leaves &
           - stems fine chopped, a few
           - whole leaves reserved for
           - serving
      3 tb Fish sauce
           Salt
      2 tb Oil; more as needed
      2 c  Chicken broth
     14 oz Can full-fat coconut milk
    1/2 ts Granulated sugar
      5 oz Baby spinach
      1 tb Lime juice; + lime wedges
           - for serving
           Steamed white or brown rice;
           - for serving
 
  Using the small holes of a box grater, or a Microplane,
  grate the ginger, garlic and jalapeño (or finely chop
  them by hand). Transfer half to a large bowl and set the
  rest aside. To the large bowl, add the chicken, finely
  chopped cilantro, 2 tablespoons fish sauce and 1
  teaspoon salt. Use your hands or a fork to fully combine
  but do not overmix.
  
  Use your hands or an ice cream scoop to form 2-inch
  meatballs (about 2 ounces each). In a large Dutch oven
  or pot, heat the oil over medium-high heat. Working in
  batches, add the meatballs in a single layer and cook,
  flipping halfway through, until golden brown on two
  sides, 5 to 8 minutes. Transfer to a plate and repeat,
  adding oil as needed.
  
  Once all the meatballs are browned and out of the pot,
  if the oil is burned, wipe it out and add a bit more to
  the pot. Reduce the heat to medium, add the reserved
  ginger mixture and sauté until fragrant, about 1 minute.
  Add the chicken broth, coconut milk, sugar and the
  remaining 1 tablespoon fish sauce, and bring to a
  simmer. Add the meatballs and any juices from the plate,
  and simmer until the flavors come together and the
  meatballs are cooked through, 5 to 8 minutes.
  
  Remove from heat, and stir in the spinach and lime
  juice. Divide rice among bowls, then top with meatballs,
  broth and cilantro. Serve with lime wedges.
  
  By Ali Slagle
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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